Ingredients:1 (15 ounce) can cannellini beans3 tablespoons extra-virgin olive oil3 stalks celery, thinly sliced3 carrots, chopped1 Spanish onion, chopped1 leek (white and light green part only), thinly sliced2 cloves garlic, minced1 cup farro2 cups water, or more if needed1 (15 ounce) can cannellini beans, drained and rinsed1 (15 ounce) can diced tomatoes1 ½ cups low-sodium vegetable broth1 zucchini, diced (Optional)1 tablespoon tomato paste1 tablespoon dried thyme¼ teaspoon red pepper flakes1 bunch kale, leaves stripped from stems and coarsely chopped1 tablespoon salt1 tablespoon freshly ground black pepperPreparation:STEP 1Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.STEP 2Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.STEP 3Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.STEP 4Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.
kale and white bean soup
